Sunday, May 3, 2015

Breakfast Pizza

While considering which recipe to post this month, I sifted through the menus I’ve prepared over the past year.  I soon realized that we have been on a huge breakfast-for-dinner kick this winter.  While I’d like to tell you it was triggered by respectable inclinations such as the fact that eggs and cheese served with whatever vegetables I can scrounge up from the fridge for dinner is budget-minded, high in protein, fairly balanced and wholesome, the truth is that it’s been mostly about laziness.

Most of my breakfast meals can be conceived and prepared within 15 minutes of hearing the first “What’s for dinner?”  This Breakfast Pizza would be welcomed at any breakfast or dinner table.

§     1 package refrigerated Crescent Rolls
§     2 cups shredded Cheddar cheese, divided
§     1 cup red and/or yellow peppers, chopped
§     1 medium onion, chopped
§     1 cup additional pizza toppings…see below (optional)
§     2 large potatoes, peeled and shredded or 1 1/2 cups frozen hash brown potatoes, thawed
§     6 eggs, beaten with 2 tablespoons of water
§     Salt and pepper to taste
§     Parmesan Cheese (optional)
§     Suggested pizza toppings…cooked sausage, mushrooms, spinach, tomatoes, goat cheese


Preheat oven to 400 degrees.

Line a cookie sheet with Silpat or parchment paper

Unroll crescent roll dough and press to line the bottom of the cookie sheet.  Firmly press perforations to seal.

Sprinkle with 1 1/2 cups of Cheddar Cheese, chopped peppers, onions, whichever additional toppings you like and shredded potatoes. 

Beat eggs with a few tablespoons of water. Add salt and pepper and pour over the crust.

Bake at 400 degrees for 25-30 minutes. Remove from oven and sprinkle with the remaining Cheddar Cheese.

For a printer friendly copy of this recipe, go to Breakfast Pizza. Enjoy!

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